- 2 teaspoons kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds skinless, boneless chicken breasts, or more to taste
- 1 cup water
- 1 teaspoon hickory-flavored liquid smoke
- 10 hamburger buns, or as needed
- 1 cup barbeque sauce
- Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl. Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag. Sprinkle the salt mixture over the chicken in the bag. Seal the bag and shake to completely coat the chicken.
- Pour water into a multi-functional pressure cooker (such as Instant Pot(R)). Place the wire rack into the pot. Arrange chicken on the rack. Close and lock the lid. Select Meat/Poultry function; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Transfer chicken to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot and liquid smoke; mix well. Serve on buns and top with barbeque sauce.
09/29/2019
recipepes.com
nstant pot® pulled chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
